Program Overview

Food Science and Nutrition BSc (Hons)

Overview

This degree programme is about gaining the knowledge and understanding of key areas in relation to food production and consumption. Food Science concerns the ‘fitness for purpose’ of our food in terms of appearance (e.g. colour and surface qualities, texture, flavour and odour) and how these can be improved, alongside the physical, microbiological and chemical aspects of our food, which may be harmful to human health and how these can be minimised. Nutrition concerns the nutrient supply from foods necessary to support the human body in health and during ill health throughout all life stages. This degree emphasises the inter-relationship between these areas and their equal importance in food production.

Course Structure

• Introduction: The subjects studied on this course are wide ranging and include; food (biochemistry, chemistry, commodities, hygiene, marketing, microbiology, policy, processing, product development, psychology, quality and safety), fundamental and clinical nutrition, human physiology, diet and health as well as business innovation and entrepreneurship. Students must take the equivalent of three 40 CAT modules in each stage, including any compulsory modules.
• Stage 1:
  • Microbiology for Food Scientists
  • Chemistry for Food Scientists
  • Sustainable Food Systems
  • Composition of Foods
  • Fundamentals of Nutrition and Physiology
• Stage 2:
  • Food Commodities, Processing and Hygiene
  • Principles of Food Quality
  • Food Innovation, Diet & Health
  • Industrial Food Analysis
  • Work Placement
• Stage 3:
  • Research Project
  • Business Innovation and Entrepreneurship
  • Food Supply Chain Safety and Security
  • Nutrition Pathways in Health and Disease

Modules

Core Modules

• Composition of Foods (20 credits)
  • Production of milk, its physical and chemical properties; Structure, function and biochemistry of muscle and meat including fish, poultry and alternative sources of protein; Composition, physiology and post-harvest changes of fruit and vegetables; Composition and structure of cereal grains; Production, structure chemical composition and properties of eggs.
  • Students will have acquired knowledge and developed understanding of the composition and structure of the major food components and commodities as well as developed appropriate practical and analytical skills to evaluate their quality and safety.
  • Coursework: 40%, Examination: 60%, Practical: 0%
• Chemistry for Food Scientists (20 credits)
  • The periodic table, chemical bonds and molecular shape, understanding molecular structure, aliphatic and aromatic organic compounds that shape up our everyday foods. In addition, IUPAC nomenclature, introduction to stereochemistry and functional group chemistry relevant to common biological molecules, states of matter, elementary thermodynamics and an overview of spectroscopy.
  • Students will gain an understanding of the fundamental principles of chemistry relevant to the physical and chemical characteristics of food that are subsequently developed in later stages of the food science degree programme.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Sustainable Food Systems (20 credits)
  • An introduction to sustainable food systems through the lenses of UN Sustainable Development Goals and One Health; data collection, analysis and interpretation; food systems of key food commodities; role of consumer choices and their impact on sustainability; carbon footprint and the move to net zero; food waste and by-products of food processing and manufacturing; legislation and policy implications; ethical practices, human rights and moral responsibilities.
  • Upon completing this module, students should be able to: Define food systems and understand their position within a global food context; Identify and discuss the challenges associated with the sustainable production, processing and manufacturing of a range of food commodities and describe relevant approaches to mitigate impact; Understand the impact of consumer choices on sustainable food systems; Demonstrate an understanding of new data collection, analysis and interpretation methods and how these can be used to monitor and improve sustainability.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Microbiology for Food Scientists (20 credits)
  • A theoretical and practical introduction to the biology of microorganisms; microbial cell morphology; structure and function of cell components; growth, reproduction and enumeration of microorganisms; aspects of microbial genetics; the effects of physical and chemical environments on microbial growth; microbial spoilage of food commodities; fungi of importance in food; water microbiology; microbial ecology and microbiological hazards in foods, including pathogens and mycotoxins.
  • By the end of the module students will be able to: Demonstrate knowledge and conceptual understanding of the basic biology and physiology of spoilage and pathogenic micro-organisms and the interaction between them, their natural environment and food commodities; Demonstrate competence in, and understanding of, the basic practical skills required to isolate, enumerate and identify the main micro-organisms associated with food; Evaluate and select appropriate method(s) for determining the microbial flora of foods; Demonstrate knowledge of how and where microbiology is relevant to the food industry; Integration of the above learning outcomes.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Fundamentals of Nutrition and Physiology (40 credits)
  • Food-relevant molecules: Classification of carbohydrates, amino acids, proteins and lipids, Nature and function of enzymes; Body composition: determination and physiological significance; Nutrition & Metabolism: Control and integration of metabolism. digestion, absorption, intermediary metabolism and energy metabolism; Dietary Standards/guidelines: Energy, protein, amino acids, carbohydrates, fibre, minerals and vitamins; Photosynthesis, Phytochemicals/micronutrients pathways of carbohydrate, amino acid, protein and lipid metabolism in plant and animal cells; Population Nutrition: Dietary intake and use of surveys. Nutrition transition. Malnutrition and world hunger; Ethics in nutrition experimentation Nutritional requirements throughout the life cycle Human Physiology: body systems relevant to food consumption and human nutrition General food law, Food in Schools, Nanotechnology in food, Food security, Heavy metal contamination.
  • Students will have acquired knowledge and developed understanding of the structure and behaviour of proteins, carbohydrates and lipids particularly in relation to Food and Nutrition; Understand the importance of the activity of enzymes and factors affecting their activity; Knowledge of the function of protein, carbohydrate and lipid metabolism; The relevance of metabolism to food quality, safety and Nutrition; Describe in some detail the physiological structures of physiological systems in humans; Explain the functioning of physiological systems in humans; Knowledge of various analytical methods available for nutrient measurement; Understanding of how to carry out dietary surveys; The role of nutrients in the body; How dietary components are digested and metabolised and how they affect body composition; A limited critical approach to nutritional information; Integration of the above learning outcomes.
  • Coursework: 40%, Examination: 60%, Practical: 0%
• Food Commodities, Processing and Hygiene (40 credits)
  • Food hygiene and food preservation: principles and practice. Low temperature preservation. Water and ice, freeze dehydration and damage. High temperature processing. Heat processing. Drying theory and processes. Mechanical separation techniques. Size reduction. Mixing, leaching, minimal processing techniques. Chemical preservation. Packaging. Fluid flow. Processing microbiology. Production of meat, fish and poultry products. Processing of milk and production of dairy products. Processing of fruit and vegetables, cereals/bread, chocolate, beverages and compound foods.
  • On completion of the module students will be able to: Describe, understand and apply the principles underlying the safe and hygienic processing of foods including associated practical and analytical skills; Describe, understand and apply the important factors which influence the efficient processing of basic food commodities into high quality food products that are safe and wholesome; Demonstrate ability to integrate the principles and practice of food preservation to solve problems and create reasoned arguments through group problem solving.
  • Coursework: 50%, Examination: 50%, Practical: 0%
• Principles of Food Quality (20 credits)
  • Structure and behaviour of food dispersions including gels, emulsions and foams; their formation and stability. Browning reactions in foods. Natural and synthetic food colourants and their stability. Oxidation of fats and oils. Sensory evaluation. Definition and measurement of food texture.
  • On completion of the module students will be able to: Critically identify the physical and chemical characteristics which influence the formation, stability and texture of food systems; Determine and describe the role of food colour and lipid oxidation to the sensory attributes of food; Identify the most appropriate sensory test to use in assessing sensory attributes of food products; Describe food textural attributes.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Food Innovation, Diet & Health (40 credits)
  • Semester 1 (Food Innovation): Reasons for new product development; theory of new product development; stages in the product development process from idea generation to test marketing and commercialisation; food labelling; functional foods; marketing; factors affecting food choice, changing food behaviours and use of market research (e.g. consumers’ knowledge, attitudes, and behaviours around food research by FSA); sensory evaluation in NPD; consumer trials. Semester 2 (Diet and Health): Nutritional epidemiology, critical appraisal of study designs required to assess diet disease outcomes, evidence-based nutrition (dietary assessment, anthropometry/body composition): principles of public health: vegetarianism; alcohol and health; nutrition and exercise; dietary fibre; dietary salt, dietary lipids and health; energy balance and metabolic syndrome (obesity, diabetes, hypertension), diet and cancer; bone and dental health; dietary salt and hypertension; diet and mental health, diet and infectious diseases, the role of the gut microbiota in nutrition and health.
  • Students will gain knowledge and understanding of how healthy eating is assessed and promoted within populations; Explain the relationship between nutrition and diet related disease conditions; Demonstrate knowledge and understanding of the role of diet and nutrition in the maintenance of good health and the prevention of diet related diseases; Understand the factors influencing public health nutrition at a local and population level.
  • Coursework: 50%, Examination: 50%, Practical: 0%
• Industrial Food Analysis (20 credits)
  • Covers how food testing is performed in industry, using current examples from the dairy and meat sectors. Explores the different analytical and computational methods for the determination of raw material, mid-production and end-product quality.
  • Students will gain knowledge and understanding and practical laboratory skills of select methods for testing foods applicable in quality control and research in industry and academia in a extend appropriate to their level.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Work Placement (20 credits)
  • 1. Preplacement preparation including; the selection of placement, application forms, CV's and interviews. Evaluation of placement by student, including potential to relate academic theory to the work place and skills development. 2. On placement work including; relating academic theory to the work place, recording activities and reflection in a log book. 3. Post placement reflection of learning and career prospects.
  • On successful completion of this module students will be able to: Apply subject knowledge of theoretical and practical concepts to provide solutions in the work-related environment; Evidence development in work related transferable skills; Demonstrate employability skills and an enhanced career plan; Demonstrate an understanding of the importance of Health and Safety in the work environment; Exhibit effective communication skills in both the academic and work environment; Demonstrate the ability to work as part of a team and reflect on your role in the team; Evaluate and reflect upon your learning experience in the work environment.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Research Project (40 credits)
  • This module allows students to complete an independent piece of research that is allied to their programme pathway, employment aspirations and specific academic interests. The final year allows choice from a range of specialised topics that are informed and inspired by the research being carried out in the School of Biological Sciences. This module will provide an understanding of how to conduct an independent, hypothesis driven research project.
  • On successful completion of this module students will be able to: Demonstrate the ability to analyse problems in their field, formulate hypotheses, evaluate and apply evidence-based solutions; Plan, carry-out and report on a relevant scientific investigation including the application of health and safety procedures, financial, ethical and EDI considerations in research; Demonstrate critical analysis of literature and data collected either in the laboratory, field or collated from published sources; Innovatively apply their skills to tackling relevant scientific problems; Demonstrate effective time-keeping, self-management and the ability to work independently; Demonstrate an appreciation of the limits and significance of scientific findings; Effectively communicate knowledge of the biological sciences to both a scientific audience and the general public; Demonstrate understanding of Good Laboratory Practice (GLP) and how their research aligns with UN SDGs; Effectively execute laboratory practical and analytical skills.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Business Innovation and Entrepreneurship (20 credits)
  • Strategic business management and innovation . An introduction to management theory and management practice, comprising, planning, organising, staffing, leadership, entrepreneurship and control of management resources.
  • By the end of the module students will be able to demonstrate: an enhanced understanding and appreciation of key business management issues; the need for innovation and the role of entrepreneurship.
  • Coursework: 100%, Examination: 0%, Practical: 0%
• Food Supply Chain Safety and Security (40 credits)
  • 1. Course content Lecture topics: Food supply chain safety and security topics. Food safety: consumer perception. Food Safety and Quality Certification Schemes. Quality systems and HACCP. Biological food hazards. Chemical food hazards. Antimicrobial resistance. Food legislation. Regulation in supply chain. Traceability – supply chain monitoring and recall management. Food Fraud. Food waste. Climate change impact on food supply chains. Globalisation of the food supply chain. Emerging research topics; sport supplements, sweeteners, food dyes. World Hunger Guest lecturers: With experience in various sectors of the food supply chain safety and security have been built into the programme, providing a valuable opportunity to relate academic theory to real life scenarios. Assignments: Group project element designed to expand on lecture material or relevant topics not covered in the formal lectures. Essay element designed to enable exploration of wider themes and topical subjects.
  • Students will gain a knowledge and understanding of the safety factors plus the important legislative and control mechanisms needed to ensure food chain security and production of safe foods.
  • Coursework: 40%, Examination: 60%, Practical: 0%
• Nutrition Pathways in Health and Disease (20 credits)
  • The aim of this module is to help students develop an understanding of the role of nutrition during the lifecycle and in the treatment and management of a range of diseases. It covers topics such as: nutrition in preconception, pregnancy, infancy, adolescence and in ageing. It will also focus on nutrition in the treatment and management of a number of disease states, particularly those relating to states of over- and under-nutrition.
  • On completion of this course it is expected that the student will be able to: Demonstrate understanding of the role of nutrition during various lifestages; Describe the role of nutrition in the treatment and management of a number of diseases.
  • Coursework: 40%, Examination: 60%, Practical: 0%

Entry Requirements

• A-level: BBB including Biology and Chemistry + GCSE Mathematics grade C/4 OR BBB including Biology and either Home Economics or Nutrition & Food Science + GCSE Chemistry grade C/4 or GCSE Double Award Science grades CC/44 + GCSE Mathematics grade C/4. OR BBB including Chemistry and either Home Economics or Nutrition & Food Science + GCSE Biology grade C/4 or GCSE Double Award Science grades CC/44 + GCSE Mathematics grade C/4. OR ABB including Biology or Chemistry or Double Award Applied Science + GCSE Biology and Chemistry grade C/4 or GCSE Double Award Science grades CC/44 + GCSE Mathematics grade C/4.
• Irish Leaving Certificate: H3H3H3H3H4H4/H3H3H3H3H3 including Higher Level grade H3 in Biology and Chemistry + if not offered at Higher Level then Ordinary Level grade O4 in Mathematics OR H3H3H3H3H3H3/H2H3H3H3H3 including Higher Level grade H3 in Biology + Ordinary Level Chemistry grade O4 + if not offered at Higher Level then Ordinary Level grade O4 in Mathematics OR H3H3H3H3H3H3/H2H3H3H3H3 including Higher Level grade H3 in Chemistry + Ordinary Level Biology grade O4 + if not offered at Higher Level then Ordinary Level grade O4 in Mathematics.
• BTEC Level 3 Extended/National Extended Diploma: A relevant Food/Science BTEC Extended Diploma with DDD + GCSE Biology and Chemistry grade C/4 or GCSE Double Award Science grades CC/44 + GCSE Mathematics grade C/4.
• Access Course: Successful completion of Access Course with an average of 80% with no less than 70% in any module including sufficient relevant modules in Biology and Chemistry. GCSE Mathematics grade C/4 or equivalent in Access Course.

Tuition Fees

• Northern Ireland (NI): £4,855
• Republic of Ireland (ROI): £4,855
• England, Scotland or Wales (GB): £9,535
• EU Other: £25,300
• International: £25,300

Careers

• Career Prospects: The majority of our graduates are interested in pursuing careers in the food industry or health promotion, some develop careers in a wide range of other sectors. The following is a list of the major career sectors that have attracted our graduates in recent years: Food industry – graduate recruitment schemes; Food industry – new product development; Food industry – technical and production management roles; Food industry – quality management; Food Retailers – food technology, food security, marketing, buying, supply chain management and logistics; Charities – health promotion; Nutrition – assistant dietician in a hospital trust; Teaching – Nutrition & Food Science [PGCE needed]; Lecturing; Consultancy – training and technical advice to food industry; Research – industry research association; Research – PhD studies.
• Employment Links: We regularly consult and develop links with a large number of employers including all those who provide work placement opportunities. These range from multinationals such as Moy Park and Sainsbury’s to local companies such as Irwin's and Tayto. Many companies provide support for the course and students through repeatedly offering 16 or 46-week work placements. A number of such placements lead to employment for the students when they graduate.

How to Apply

• Application for admission to full-time undergraduate and sandwich courses at the University should normally be made through the Universities and Colleges Admissions Service (UCAS).
• UCAS will start processing applications for entry in autumn 2025 from early September 2024.
• The advisory closing date for the receipt of applications for entry in 2025 is still to be confirmed by UCAS but is normally in late January (18:00).